From fiery homemade chili paste to an impossible-to-stop-eating chocolate budino, these are the recipes from our 2018 Hot 10: America's Best New Restaurants.

We get it—you're probably not going to make it to all of our Hot 10 restaurants (and if you do, wow, we are impressed). But you can make the recipes. That means slow-roasted lamb shoulder courtesy of Maydan in D.C., lobster spaghetti from Che Fico in San Francisco (the restaurant's signature dish!), spicy curry paste from Ugly Baby in Brooklyn, and herb-rubbed chicken from Drifters Wife in Portland, Maine.

If you love hummus or baba ghanoush, this dairy-free dip will become a new favorite. Just make sure you have plenty of warm flatbread to scoop it all up. This recipe is from Maydan in Washington, DC, our No. 2 Best New Restaurant 2018.

The chefs at Maydan in Washington, DC, our No. 2 Best New Restaurant 2018, make this summer grain salad extra tart with lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat. This recipe is from Maydan in Washington, DC, our No. 2 Best New Restaurant 2018.

At Maydan in Washington, DC, our No. 2 Best New Restaurant 2018, the lamb shoulder is cooked sous vide until meltingly tender and then finished in the hearth until crisp and golden brown. We adapted their recipe for the oven to similar effect.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise! This recipe is from Che Fico in San Francisco, CA, our No. 7 Best New Restaurant 2018.

Nduja, a spicy salami now produced domestically, blends cured pork fat and chiles in a spreadable, meltable consistency. Combining it with lobster is transformative, taking this basic pasta Pomodoro to the next level. This recipe is from Che Fico in San Francisco, CA, our No. 7 Best New Restaurant 2018.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry. This recipe is from Che Fico in San Francisco, CA, our No. 7 Best New Restaurant 2018.

This deliciously wobbly, very special pudding isn’t thickened with cornstarch or gelatin. Instead, it’s made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate. To die for! This recipe is from Che Fico in San Francisco, CA, our No. 7 Best New Restaurant 2018.

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby, our No. 3 Best New Restaurant 2018, doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

Fairy tale eggplants are sweet, creamy, and never too seedy. They get simply roasted here, then served over a creamy cashew sauce that’s brightened with lime juice. Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.

Drifters Wife Chef Ben Jackson amps up traditional panzanella by frying thick slices of bread in olive oil on only one side, achieving a magical combination of crisp and soft that soaks up all the tomato juices without getting soggy. Drifters Wife in Portland, ME, is our No. 9 Best New Restaurant 2018.

Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness. Pair that with rotating the cast-iron skillet around the burner for even browning as it cooks, and you've got yourself the crackliest, juiciest half chicken imaginable. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.

Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw. Massaging the cabbage with salt not only seasons it, but also softens the leaves. Pistachios tossed with orange zest and sugar bring an unexpected floral note to the dish. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.